Black olive cookies

Ingredients for 1 servings:

• 2 slices of bacon
• 225 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 125 g black pitted olives
• 100 g butter, soft
• 50 g Parmesan
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

savory olive biscuits with bacon and Parmesan cheese – ideal with wine

Fry the bacon in a non-stick pan without adding any fat until crispy and set aside. Chop the olives and grate the Parmesan cheese. In a bowl, beat the softened butter with the Parmesan cheese, egg and salt until smooth, then sift the flour and baking powder over the pan and stir in. Chop the cooled bacon and fold it into the batter along with the olives. Shape the dough into a ball, wrap it in cling film and place it in the fridge for one hour. Preheat the oven to 180°C. Line a baking tray with baking paper. Shape the dough into small balls and place them next to each other on the tray, flattening them slightly. Bake in the oven for about 10 minutes, remove from the oven and let the olive cookies cool on a wire rack. They taste great with wine but also serve instead of baguette with a fresh salad.